Lipid oxidation : challenges in food systems

• Other Authors: Logan, Amy, 1977-, Nienaber, Uwe, 1962-, Pan, Xiangqing, 1970-
• Format: eBook
• Language: English
• Published: Urbana, Illinois : AOCS Press, [2013]
• Subjects: Oils and fats, Edible > Deterioration.; Lipids > Oxidation.; Food > Quality.; elektronické knihy; electronic books
• ISBN: 9780988856561; 0988856565; 9781628702231; 1628702230; 9780983079163; 0983079161; 9780988856516; 0988856514
• Physical Description: 1 online resource (viii, 539 pages) : illustrations

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emuls...